Wine has been in existence for thousands of years and has been the centerpiece of every single party and celebrations whether major or minor. Although in the olden days, it was prepared from simpler ways, it was more potent and more adulterated. They didn’t have the most advanced equipment and understanding of the processes that are in practice nowadays. So now wine is produced by a number of screening steps and is as potent but less adulterated.
All over the world, wine is made using a lot of different constituents. The major and the most important constituents are the fruits that give it the primary flavor. Grapes, rice, plum, pomegranate, cherry, and currant have been used to prepare wine and are being used.
The most important of the above fruits are grapes because they are used the most to prepare a lot of different types of wine. There are over a thousand varieties of grapes that are used to prepare wine and all of them add different characteristics to it.
What constitutes the flavor in wine?
The flavor is the most important thing in wine and it varies with a lot of different factors like fruits, temperature, fermentation process, and climate changes. There are 3 different types of aromas, on the basis of which flavor of the wine is determined.
- Primary aroma
The primary aroma is the first thing that you taste when you take even a small amount of wine. Primary aromas often come from a wide range of grapes and they differ with the type of grapes and age of grapes. Style of wine also influences the primary flavor of the wine. Flowers of the grapefruit and other fruits and trees, fruits such as apple, pear, peach, and different types of grapes, vegetables such as tomato, bell pepper, and black tea, earthy material such as clay plot, red beet, petroleum and others are the main factors that instill the primary flavor or aroma in wine.
- Secondary aroma
Secondary aroma or flavor is the most important after the primary and there is only one factor that affects it i.e. fermentation process. Different types of secondary aromas can come into being if the fermentation process that is used to prepare them is different. Mushroom, butter, cream, sourdough and a few other microbial fermentation processes are the examples of the factors affecting the secondary aroma.
- Tertiary aroma
Tertiary aroma usually differs due to the aging of wines or fruits that have been used to prepare wine. Young wines of the grapes often make the primary flavor but aged wines of the grapes help to constitute the tertiary flavor. The tertiary flavor is also influenced by the aging process of wine; the aging process is to prepare the wine, put it into bottles and let it age. It is thought to get more potent and more important if it is kept to age for a long time. Oak-aging is a term used for when the wine is put in oak bottles and left to age to gain the flavor and potency.
These categories of aromas are the primary factors in the wine tasting process, experts can even separate the aromas just by tasting a small amount of wine. Wine flavor chart can also be used in the wine tasting process for better judgment and reliability.
Types of wine
There a number of factors on the basis of which wine is categorized into different types. The first one is alcohol content, on the basis of this wine is divided into full-bodied, medium bodied, and light bodied wine. Another factor is the color of fruit used such as red wine and white wine. Wine is also divided into many categories based on the styles of wine which are 9 in number.
Here we are going to discuss the most commonly found wine flavors that have gained so much popularity nowadays.
Cabernet Sauvignon is the most popular full-bodied red wine that is being used nowadays widely. “Full bodied” means rich in alcohol content so this wine is rich in alcohol content. Its flavor comes from black cherry, black currant, baking spices and cedar from oak which is the tertiary aroma. Cabernet Sauvignon can be paired with a number of foods such as lamb, French food, beef, American food, cheeses and smoked meats. If you are looking for alternatives of Cabernet Sauvignon you can find Merlot, Cabernet Franc, and the Bordeaux Blend.
Pinot Noir is a light-bodied wine which means that it has a low content of alcohol in it. The wines of Pinot Noir plant are typically soft and very acidic in nature and they also give a low tannin finish. Cherry or cranberry provides the red color to this wine and rose is also present in it. It is coupled with beet, rhubarb or mushroom for the tertiary aroma and can be paired with a long range of food due to low alcohol content such as French food, German food, pork, duck, chicken and many others.